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Herb stuffed veal breast

serves 4 Servings


  • 4 tomatoes
  • 4 Coarse salt
  • 4 black pepper
  • 4 Sugar
  • 2 1/2 pound veal
  • 4 clove garlic
  • 2 tablespoon grated parmesan cheese
  • 1 teaspoon thyme leaves
  • 1 cup olive oil
  • 1 cup Spanish onion
  • 2 cup carrots
  • 1 cup dry white wine
  • 1 tablespoon white vinegar
  • 2 tablespoon leaves
  • 1/4 cup flat-leaf parsley leaves
  • 1 cup chicken broth


Baking Directions:


About 30 minutes before you want to cook, put the tomatoes in a bowl and season with salt, pepper and sugar.

Season the inside of the veal breast with salt, pepper, the sliced garlic cloves, the grated Parmesan and a pinch of thyme leaves.

Set the tomatoes and veal aside at room temperature.


Preheat the oven to 325 F.


Roll the veal breast up lengthwise and tie it at 2-inch intervals with kitchen string.

Season the outside with salt and pepper.


Heat the olive oil in a large, heavy-bottomed ovenproof pot over medium-high heat.

Add the veal and brown on all sides, 3 to 4 minutes per side.

Remove the veal and set aside.


Drain all but 2 tablespoons of fat from the pot.

Add the onion, carrots and smashed garlic cloves and cook, stirring, over medium heat until lightly browned, 8 to 10 minutes.


Add the wine and vinegar and stir to scrape up any browned bits stuck to the bottom of the pot.

Add the tomatoes, bay leaves and parsley.

Stir in the broth, 1 tablespoon salt, and 1 teaspoon pepper.

Bring to a boil, then return the veal to the pot.

When the liquid returns to the boil, cover the pot and transfer to the oven.

Braise for about 90 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 160 F.


Transfer the veal to a cutting board, snip off the strings, cover with aluminum foil to keep warm and let rest while you finish the sauce.


Discard the bay leaf from the sauce.

Let the sauce settle, then skim off any fat that rises to the surface.

To serve, slice the veal into 1/2-inch-thick slices and divide them among 4 warm dinner plates.

Carefully remove the vegetables from the pot and arrange them around the veal.

Spoon some sauce over and around the meat and vegetables and serve at once.

Variation: Mushroom and Spinach-Stuffed Veal Breast Replace the Parmesan cheese and garlic with the mushroom and spinach filling from Andrew and Caitlin’s Soppressata Lasagna (page 127, Step 4).

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